Caramel Banana Pecan Cake
Creamy, sweet, and irresistibly nutty, this Caramel Banana Pecan Cake features layers of tender banana cake brushed with silky caramel and studded with crunchy pecans.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Stand Mixer
- Spatula
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 0.75 cup Unsalted butter, softened at room temperature
- 1.5 cups Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups Mashed ripe bananas about 3 bananas
- 1 cup Sour cream at room temperature
- 1 cup Chopped pecans toasted lightly (optional)
- 0.5 cup Caramel sauce plus extra for drizzling
- 1 cup Banana slices for garnish, about 1 medium banana
Garnish
- Extra pecans for garnish, whole or halved
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, tapping out excess flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed ripe bananas and sour cream until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the chopped pecans gently with a spatula.
- Divide the batter evenly between the three prepared cake pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the centers comes out clean.
- Let cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
- To assemble, place one cake layer on a serving plate and spread with caramel sauce. Add banana slices if desired. Repeat with the second layer.
- Place the third layer on top, drizzle with additional caramel sauce, and garnish with banana slices and extra pecans.
- Slice and serve! Allow the cake to sit for 10 to 15 minutes after assembly.
Notes
Use very ripe bananas for maximum flavor. Toast pecans for extra nuttiness. Store covered in the refrigerator for up to 4 days.